You have probably heard of or eaten Eton mess dessert, right? But have you tried a slice of rich and creamy Eton mess cheesecake? If you haven’t you are definitely missing out. This no-bake cheesecake is rich, creamy and is bursting with sweet and tangy strawberry flavor.
It is perfect to make for Valentine’s Day, Christmas or as a birthday gift for a loved one. I also call it the messy cheesecake as it is impossible to get a nice, clean slice.
How to make Eton mess cheesecake
If you are not a big fan of baked cheesecakes, no worries. No baking is involved in this recipe.
My Eton mess cheesecake is extremely simple to make but requires some time to set, so plan ahead. When it comes to a cake pan, I have used an 18cm (7inches) pan with removable bottom. I wanted to achieve a tall cheesecake. You can of course use a larger cake tin if you wish but your cheesecake won’t be that tall.
- Cheesecake base – basic combination of grinded cookies and melted butter mixed together and pressed inside a cake tin.
- Cheesecake filling – this filling comes together fast. You only need to mix cream cheese and sugar until smooth. Then fold in whipped cream (stiff peaks). When the filling is ready add chopped fresh strawberries and crushed mini meringues. Then spoon the filling on the cookie base and place it in a fridge for at least 8 hours so cheesecake can set.
- Cheesecake decorating – You can of course decorate it your way. I piped whipped cream on top and added fresh strawberries and mini meringues in between and created like a mountain of Eton mess dessert on top. Bear in mind that cutting and serving this cheesecake will be messy 🙂
TIPS:
- You can get mini meringue cookies from a shop or make your own. I had some leftover ones I made for Christmas. This is the recipe I used meringue cookies.
- Use full-fat cream cheese. It tases better and has better consistency that low-fat one.
- Feel free to change strawberries to any other fruit, for example raspberries, blueberries, passion fruit.
What does Eton mess cheesecake taste like?
What can I say. This no-bake cheesecake is definitely fit for king. It is super rich and absolutely all over the top.
The texture of the cookie base is firm and sandy. The cheesecake filling is creamy and very rich, with juicy bits of fresh strawberries. You can also find small ‘pockets’ of oozing sugar from crushed mini meringues.
My family and friend devoured this cheesecake. They said that the flavor was phenomenal and brought together sweetness, tanginess and fruity freshness perfectly.
How to store this strawberry cheesecake
Store this strawberry cheesecake in a fridge for up to 5 days.
I would not recommend freezing this strawberry cheesecake as the consistency can be affected. I have done a test and froze one slice and didn’t like the consistency after defrosting. The meringues were not crunchy and strawberries were soggy.
If you are looking for more recipes for no-bake cheesecakes, I can recommend you the following:
No-bake coconut and chocolate cheesecake
You can see more fantastic recipes for cheesecakes here on my blog!
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source – my own
Enjoy!
Eton mess cheesecake
This no-bake strawberry Eton mess cheesecake is a real showstopper. It has a buttery base made of cookies and then the filling is creamy and rich with crushed mini meringues and strawberries. I went crazy with decorating and added a ridiculous amount of Eton mess on top (mini meringues, whipped cream and fresh strawberries). If you want to impress your family and friends with a beautiful dessert make this fantastic dessert.
Ingredients
Cookie base
Cheesecake filling
Decorating cheesecake
Instructions
Cheesecake base
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Please read recipe post as well. It includes storage direction and other useful information.Â
I always recommend using a kitchen scale to weigh ingredients as it helps to achieve the best results. The US measurements in cups are the estimate and I can not guarantee the best results.
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Prepare 18 cm (7inches) round cake tin with removable bottom.
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In a small pot melt butter.
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Crush the cookies (I use a food processor to speed up the process).
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Add butter to the cookies, mix well and add it to the cake tin. Using a spoon or a potato masher press the cookie mixture until you get a smooth cookie layer. Put cake tin to a fridge for 30 min.
Cheesecake filling
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Wash strawberries, dry them with paper towel, cut the green parts off and put them aside
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In a big bowl mix cream cheese and powdered sugar (confectioners' sugar).
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In a separate bowl whip the cream until you get stiff peaks and fold it into the cream mixture.
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Cut half of the strawberries about 200g, (0.44lb)Â into smaller pieces and add them to the cheese mixture.
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Add 50g, (0.11lb)Â crushed mini meringues as well. They will dissolve inside the cheesecake filling but will contribute to a wonderful and rich cheesecake flavor.
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Spoon the cheesecake and strawberry filling on a cookie base and smooth the top. Place in the fridge for at least 8 hour, ideally overnight. Cheesecake needs time to set.
Decorating cheesecake
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Whip 200 ml (0.85 cups) of heavy cream or whipping cream together with 1 tablespoon of confectioners' sugar until stiff peaks form.
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Spoon whipped cream to a piping bag with a piping nozzle.
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Pipe whipped cream on the cheesecake as you wish and add fresh strawberries and mini meringues cookies in between.